Sausage and Lentil Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Yields:
-
18 1/2 cups
- Serves:
- 8-10
ingredients
- 1 lb sweet Italian sausage, links
- 1 (1 lb) bag carrot, cut lengthwise in half, then crosswise into 1/4-inch slices
- 1 large onion, chopped
- 1 medium fennel bulb, trimmed and cut into 1-inch pieces
- 4 garlic cloves, crushed
- 1 (16 ounce) bag lentils, rinsed and picked through
- 6 cups water
- 1 (32 ounce) carton chicken broth (4 cups)
- 1 (28 ounce) can diced tomatoes with juice
- 1⁄2 teaspoon thyme
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, coarsely ground
directions
- heat 8 qt saucepot over medium heat until hot. With fork, prick sausages in a few places; add to saucepot. Cook sausages 10 - 15 min or until browned, turning occasionally. Remove to plate.
- To sausage drippings in saucepot, add carrots, onions, and fennel. Cook over med-high heat about 10 min or until tender and lightly browned, stirring frequently. Stir in garlic; cook 1 min.
- Add lentils, water, chicken broth, tomatoes with their juice, thyme, salt and pepper to veggies in saucepot; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 min, stirring occasionally.
- Cut sausage into 1/2" thick slices; stir into soup. Heat soup to boiling over high heat. Reduce heat to low; cover and simmer 15 - 20 min longer or until lentils are tender, stirring occasionally. Skim off any fat and discard.
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RECIPE SUBMITTED BY
4 time cancer survivor. Love to cook and bake. Always have my nose in a book (usually cookbooks or mysteries or both!!)